2 celery sticks, roughly chopped
1 red chilli
1 garlic bulb, cut through the middle
1 garlic clove, cut in half
1 lemon, zest and juice
1 brown onion, cut into quarters
1 small handful fresh flatleaf parsley, roughly chopped
few fresh thyme sprigs
4 sundried tomatoes, rehydrated in boiling water if necessary
500ml/18fl oz chicken stock
250g/9oz dried chickpeas
1 bay leaf
salt and freshly ground black pepper
陆 tsp mixed cumin and caraway seeds
1 small cinnamon stick
1 tbsp mild rose harissa paste
2 tbsp good quality olive oil, to taste
olive oil, for drizzling
pinch flaked sea salt
1 tbsp white wine vinegar
2 free-range eggs
4 slices baguette